Peach Bellini Recipe
Make Peach Bellini Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bellini Cocktail
Method
Bellini Cocktail
- 1
Make the peach puree
If using fresh peaches: peel (blanching 15–30 seconds in boiling water then ice bath makes peeling easy), pit, and chop 1 medium-large ripe peach. Place the chopped peach in a blender or food processor with 1 tsp sugar and 1/2 tsp fresh lemon juice. If using frozen peaches, thaw until soft and proceed the same. Blend until completely smooth, about 20–30 seconds. If you prefer a silkier Bellini, strain the puree through a fine-mesh sieve into a bowl to remove any fibrous bits. You should end up with about 1/2 cup of puree for 2 servings.
- 2
Chill glassware and Prosecco
Place two Champagne flutes in the refrigerator or freezer for a few minutes, and ensure the Prosecco is well chilled (ideally 40°F / 4–7°C). Avoid prolonged freezing of the wine.
- 3
Assemble the Bellini
Divide the peach puree evenly between the two chilled flutes (about 1/4 cup puree per glass). Hold the flute at a slight angle and slowly pour about 3 oz of cold Prosecco into each glass to preserve the bubbles. Pour gently over the back of a spoon or down the side of the glass if desired to minimize foaming. Stir very gently once with a bar spoon or let the champagne and puree naturally combine. Taste and, if you prefer sweeter, add a small pinch of sugar to the puree before adding more Prosecco.
- 4
Garnish and serve
Garnish each flute with a thin peach slice or a small twist and serve immediately while bubbly. If you prepared extra puree, refrigerate and use within 24–48 hours.